Deviled Eggs

Deviled eggs are a classic snack that I love making for a dinner party! They are hard-boiled eggs, cut in half, and the yolks removed. Then the yolks are mixed with seasonings like mustard, salt, pepper, and herbs, and stuffed back into their whites. Happy cooking!

Yield: 8 pieces

Preparation time: 30–45 minutes

4 cups Water

4 Eggs

¼ cup Mayonnaise

1½ tsp Dijon Mustard

Pinch Smoked Paprika

Salt and pepper to taste

Chives and dill pickle for garnish, chopped

• Boil the water in a saucepot with a splash of vinegar and a pinch of salt.

• Drop the eggs in the boiling water, turn it down to a simmer, and set a timer for 12 minutes.

• Once the eggs are done take them out of the boiling water and immediately into an ice bath to cool.

• Peel the eggs cut them in half and carefully remove the yolk.

• Press the yolks through a fine-mesh strainer into a mixing bowl.

• Add the mayonnaise, mustard, paprika, salt, and pepper and whisk until smooth.

• Fill the egg whites with the yolk mixture using a piping bag and garnish the top with julienned pickles and sliced chives.

©chefalisonbiebs